1 stick (8 Tbsp)4 oz (100 g) butter
1/3 cup (75 g) 3oz castor sugar
1 egg yolk
1.25 ml (1/4 tsp) almond essence
grated rind of 1 small lemon
juice of 1/2 lemon
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 tsp (5 ml) ground cinnamon
1/2 cup (50 g) 2 oz ground almonds
flour for rolling out
200 g (7 oz) raspberry jam
1 tbls (15 ml) spoon icing sugar (confectioners sugar)
1/3 cup (75 g) 3oz castor sugar
1 egg yolk
1.25 ml (1/4 tsp) almond essence
grated rind of 1 small lemon
juice of 1/2 lemon
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 tsp (5 ml) ground cinnamon
1/2 cup (50 g) 2 oz ground almonds
flour for rolling out
200 g (7 oz) raspberry jam
1 tbls (15 ml) spoon icing sugar (confectioners sugar)
method
1. In a mixing bowl, cream the butter with the sugar until pale and fluffy.
2. Beat in the egg yolk, almond essence, lemon rind and juice.
3. Add the flour, cinnamon and ground almonds and mix to a smooth dough.
4. Wrap in foil and chill for 1 hour.
5. Set the oven at 160°c (325°f) gas 3.
6. Roll out three quarters of the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin.
7. Spread the jam over the base.
8. Roll out the remaining pastry to a rectangle 18 cm (7 inch)es long and cut into strips about 5 mm/1/4 inch wide.
9. Arrange the strips in a lattice on top of the jam.
10. Bake for about 1 hour or until the pastry is golden brown. Leave to cool.
11. Remove from the flan tin, dredge with icing sugar and serve cold, with whipped cream.
2. Beat in the egg yolk, almond essence, lemon rind and juice.
3. Add the flour, cinnamon and ground almonds and mix to a smooth dough.
4. Wrap in foil and chill for 1 hour.
5. Set the oven at 160°c (325°f) gas 3.
6. Roll out three quarters of the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin.
7. Spread the jam over the base.
8. Roll out the remaining pastry to a rectangle 18 cm (7 inch)es long and cut into strips about 5 mm/1/4 inch wide.
9. Arrange the strips in a lattice on top of the jam.
10. Bake for about 1 hour or until the pastry is golden brown. Leave to cool.
11. Remove from the flan tin, dredge with icing sugar and serve cold, with whipped cream.
serving amount
serves 5 to 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
